“Instead of spending money at a store, give a handmade gift this year. This quick and simple kumquat marmalade is sweetened with honey, only has 3 ingredients (including water), and can be made in less than an hour.Krysta, Recipe Hunter”

THE RECIPE

Quick Kumquat Honey Marmalade

A tangy and sweet homemade gift

This year, we’re all about giving the gift of handmade goods. Whether bought or purchased, locally made (as local as your kitchen) gifts made with love are so much better than anything you can buy at a big box store. You might have friends who are canning connoisseurs but if you don’t want to go through the trouble of going through a traditional multi-step canning process, then this quick marmalade is for you. Plus, see a few creative ways to decorate the jars for a festive gift.

Instead of oranges, we simply simmer a few pounds of tart-sweet kumquats – skins, pith, and all (sans seeds) – with honey and a splash of water until it’s thick and spreadable.

The result is a tangy marmalade that’s screaming to be spread onto buttered toast in the morning, in between layers of pancakes, or alongside your favorite cheeses for a unique appetizer.

Quick Kumquat Honey Marmalade

Prep Time:15 minutes

Cook Time:30 minutes

Yield: 2 cups

Ingredients

2 pound kumquats

1/3 cup honey (more if desired)

1/3 cup water

Pinch of salt

Instructions

Wash and dry the kumquats. Cut them in half lengthwise, then use the tip of a paring knife to remove the seeds. Slice each half into 3-4 thin strips. Repeat until all of the kumquats are de-seeded and sliced.

Add the sliced kumquats to a large pot and add the honey, water, and salt. Bring to a simmer over medium heat then reduce to low. Simmer for 20-30 minutes, stirring often, until the kumquat skins have softened and the mixture thickens to a marmalade consistency. Taste halfway through and, if needed, add a few more tablespoons of honey until the sweetness is to your liking.

Remove the pot from the heat, allow the marmalade to cool to room temperature, then spoon into jars. Store in the fridge for 7-10 days.

THE CHEF

“I’m a former chef so my cooking is aggressive, big-flavored, and unapologetic. I incorporate inspiration from around the world into my food, using bold spices and seasonal ingredients to make hearty, satisfying dishes.”

In addition to being the “Chief Nosher” at NoshOn.It, Vijay is a “recovering” professional chef who has been in the restaurant and food world for over a decade. His food is always hearty, satisfying, and flavorful – a style influenced by his Texan upbringing and Indian heritage. This dish is one of his staples and, luckily, something that the NoshOn.It team has enjoyed on many occasions!